Wednesday, 29 July 2015

Gluten Free Salted Peanut Brownies

I have so many brownie recipes, fudgy brownies, cakey
brownies, somewhere-in-between brownies, spicy brownies, fragrant brownies,
slightly bitter brownies. The list goes on and on and on (and on and on). This
one definitely falls on the fudgy side of the fence, with the lack of flour
only adding to its gooey greatness. A few handfuls of salted peanuts give the
decadent brownies a dynamism in terms of both flavour and texture, but as
always you can tinker and tweak as you see fit.

Let’s begin. Preheat the oven to (surprise surprise!) 180C/350F/Gas
4 and line a smallish baking tin (around 27x22cm)
with baking paper. Melt together the chocolate and butter, either over a
bain-marie or in the microwave (if you are confident in your timings), then set
to one side for around 5 minutes to cool slightly.

In a large mixing bowl mix together the cocoa powder,
almonds and both sugars, then add the melted chocolate and butter. Mix
together, then add the vanilla and eggs and beat with vigour until combined.
Throw in the peanuts, fold through, then spoon into your prepared tin. Bake in
the centre of the oven for around 40 mins, until a metal skewer comes out
slightly sticky when inserted. When you are happy the brownie mixture is baked
remove from the oven and leave in the tin until completely cool.

Once the brownies are cool you can slice them. Use a very
sharp knife for this as the centre of the brownies will be sticky. Once sliced
they are good to go. Hooray!